Tuscan Panzanella

Serve panzanella, the Italian bread and tomato salad, instead of the typical pasta or potato salad. It makes a great summertime salad with ripe heirloom tomatoes, crisp cucumber and red onion. Photo credit: Joanne Bruno from Eats Well with Others.

Serves: 8
15 mins Prep time 15 mins Cook time
15 mins Prep time
15 mins Cook time
  • Preheat oven to 350°F. Place bread cubes in single layer on baking sheet. Bake 15 minutes or until toasted. Cool slightly

  • Meanwhile, mix vinegar, oil, Seasoning, sugar and sea salt in medium bowl with wire whisk until well blended. Set aside

  • Mix bread, tomatoes, cucumber and onion in large bowl. Add dressing; toss to coat well. Let stand 15 minutes to 1 hour, tossing occasionally

Nutrition information

(Amount per serving)

  • 140Calories: 140Cholesterol: 0mg
  • Sodium: 354mgProtein: 3g
  • Total Fat: 8gFiber: 1g
  • Carbohydrate: 14g